Preparation time: 1 h and 15 min.
Recommended wine: white Pigato (Liguria)
1- Blanch the tomatoes in boiling water, skin and chop. Chop the spring onion, the marjoram and the basil separately, previously prepared. Soften the spring onion with a little marjoram and basil in a frying pan with 3 spoons of olive oil; add the tomatoes, season with salt and pepper and cook for 15-20 minutes; at the end of the cooking time add 2 spoons of olive oil and a little chopped basil and marjoram.
2- Clean the cuttlefish, remove the tentacles and chop. Toast the pine-seeds. Peel and chop the clove of garlic. Add the pine-seeds, basil and remaining marjoram, the ricotta, egg, breadcrumbs, garlic, salt and pepper to the tentacles, mix until a well-blended mixture is obtained, stuff the cuttlefish with the mixture and then sew up the opening with kitchen thread.
3- Peel and chop the shallot, soften in a frying pan with oil; add the stuffed cuttlefish and fry; pour in the wine and allow to evaporate, season with salt and pepper, cover and cook for 10-15 minutes on a medium flame. In the meantime, cook the pasta, drain when it is “al dente”, add to the tomato sauce and serve with the stuffed cuttlefish.